Quote Originally Posted by adamwilson View Post
we have used vinegar on our butcher's knives, table and any other surface needing cleaning when processing wild game, works same as bleach but food safe as well. there is also some mention online of using vineagar on fungal infections, but i would read more before i try that one.
Vinegar is an interesting agent. I was once told that
it does not kill bugs but rather causes bacteria to release
from the surface of food so they can be washed off. One
knowledgeable person remarked that most poultry problems
could be eliminated by a vinegar wash so salmonella from
a nicked gut would wash off and minimize the contamination
that stays behind.

As far as I know in the list of household products only bleach will kill bugs.
Salt, vinegar, sugar, peroxide, soap and hot water punish bugs, rinse them
away and and keep them at bay. This is why most canning and pickling
processes involve a HOT step in a boiling water/ live steam or
in a hot pressure cooker.

A professional butcher might add information. There may be different
rules where animals are killed, gutted and skinned that contrast to where
primals are cut.

I see no problem with vinegar as part of a well considered sanitation process. I use it or lemon on cutting boards.